3: Add the lemon juice to the jar, cover and shake vigorously (or stir, if your vessel doesn’t have a lid) to ensure the ...

four tablespoons of lemon juice, one tablespoon of red chilli powder, one tablespoon of garam masala, two tablespoons of salt, and 2-3 tablespoons of mustard oil.

Transfer the lemon mixture into another bowl or saucepan. Allow it to cool completely. When cooled, transfer the pickle into a sterilised glass jar and cover tightly. Let it rest for 2 to 3 days ...

Transfer to a serving bowl and top with reserved pickles, toasted panko, a pinch of fresh dill, and a drizzle of lemon juice. Want to raise eyebrows and intrigue tastebuds? These Chocolate Covered ...